Recipe: Veal Spiedini with Saffron Potatoes

Café Cortina’s Anthony M. Giannola recreates a childhood favorite


Published:

“This meal comes from my nonno [grandfather] Giacomo Sanfratello, who has been cooking this dish since the ’70s,” says Anthony M. Giannola of Café Cortina in Farmington Hills. “As a child, I couldn’t wait ‘til I visited Nonno Giacomo to eat the spiedini.” He says that in most Italian homes, typically the women cooked. “Not at Nonno’s. He would always cook, and my nonna [grandmother] just prepared the water for the pasta. Today, at 87, he still shops every day, visiting the Palermo Ballarò market, selecting ingredients for his many recipes,” Giannola says. He adds that he loves working at Café Cortina “because it feels as close to Italy’s life and food as possible.” 


Veal Spiedini with Saffron Potatoes (Serves 3)

Saffron Potatoes

1 pound new potatoes
½ onion
2 tablespoons extra virgin olive oil
2 unpeeled garlic cloves (unpeeled cloves give more aroma, then remove)
Pinch pepperoncino flakes
2 pinches saffron
2 bay leaves
1 tablespoon Cento Italian Seasoning

Directions
Wash and cut potatoes in squares. Julienne onion. Place all ingredients in bowl, mix well, and transfer to a tall oven pan. Bake at 375 degrees for 30 to 40 minutes uncovered, rotating every 10 minutes.

Vitello Spiedini

9 pieces of 1 ½ ounce Provimi veal scaloppini thinly pounded (you can also use thinly sliced sirloin, but pounded to tenderize)
9 bay leaves
1 pound bread crumbs, plus ¼ pound separated
2 to 3 garlic cloves
1 cup pearl onion
½ pound mozzarella cheese
½ pound sharp asiago or Fontinella cheese
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons extra virgin olive oil, divided
1 to 2 parsley stems
½ pound San Marzano plum tomatoes (use Alta Cucina or Cento)
3 3 ½-inch wood or stainless steel skewers

Directions
Put 1 pound bread crumbs in a big salad bowl. Chop half an onion, and chop garlic very fine (not purée). Add to bread crumbs. Cut mozzarella and asiago into cubes and add to bread crumbs. Add salt, pepper, 2 tablespoons oil, and parsley. Crush the tomatoes and add to mix. Add water if needed to make mix moist. Stuff each scaloppini with the mix and roll. Skewer 1 rollatini, 1 small onion sliced, (same size as a bay leaf), and 1 bay leaf. Repeat until you have 3 rollatini on each skewer. Bread the skewers by dipping them in the olive oil then the plain bread crumbs. Sear in a pan 2 minutes each side, then put in an oven pan. Bake at 350 degrees for about 10 to 12 minutes (do not cover). If the top becomes brown, turn them so they don’t burn.

 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Foodtography 101

Sarah Fennel, the Detroit-based blogger behind Broma Bakery, shares her secrets

Cocktail Recipe: Man on the Moon

Meal Prep Services: What to Know Before Committing to the Trend

Plus, tips from a metro Detroit-based dietitian on getting the most out of your meals

Recipe: Salmon Burger with Microgreens from Western Market

Michigan’s Craft Distilleries Are Setting Their Sights on Bourbon

Proof that the best things require patience
Edit Module
Edit ModuleShow Tags

Most Popular

  1. 2018 Restaurant of the Year: Parc
    Excellent food, exceptional service, and a crisp and formal but distinctly unstuffy atmosphere...
  2. The Fisher Building Is a One-Stop Shop for the Alternative Bride
    Plus, bridal looks with vintage flare
  3. What’s the Source of the Steam Pouring Out of Detroit’s Sidewalks?
    Environmental groups want to clear the air about the fuel behind a little-known power system
  4. An Hour With ... Angela Aufdemberge
    President and CEO, Vista Maria
  5. Cocktail Recipe: Man on the Moon
  6. Love at First Sip
    Michiganders dish about their love affairs with local wine
  7. Meet the Makers: The Empowerment Plan
    How the non-profit’s coat, sleeping bag project continues to expand
  8. Local Winter Activities Worth Bracing the Cold
    Metro Detroit’s parks are prime for winter adventures
  9. The Charm Is in the Details at Cellar 313
    A charming interior meets well-curated wines at this quaint Grosse Pointe hotspot
  10. Netflix Set to Bring Local Author’s Horror Novel to Life
    Sandra Bullock stars in the film adaptation of Ferndale author/musician Josh Malerman’s...